Abstract
Ultrasound-assisted osmotic dehydration was evaluated as a method for supplementing potato with unused chokeberries phenolics. Sodium chloride and maltodextrin were used as osmoactive solutes, and the cubes were treated with different osmotic solution concentrations (15–30%, w/w) and sodium chloride concentrations (0–12%, w/w) under different temperatures (20–45 °C) for different times (30, 60, 120, 180, 240, and 300 min). Samples treated with ultrasonic osmotic dehydration showed about 10–37% higher water loss than those dehydrated under simple agitation, and this percentage was found highly correlated with the increase of potato cells cross-section area achieved by ultrasounds. The final total phenolic content in the osmo-treated potato cubes was between 0.08 and 1.34 mg/g, and it was very close to that of the richest fruits and vegetables. In addition, mass transfer of water, solids, and total phenolics were characterized by the diffusional approach. The shrinkage of potato tissue during the treatment was evaluated, and diffusion coefficients were assessed more accurately by the analytical solution of the Fick’s law with shrinkage considered. The present study concluded that osmotic dehydration is a feasible technology for impregnation of functional ingredients into foods.
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Pantelidou, D., Gerogiannis, K., Goula, A.M. et al. Ultrasound-Assisted Osmotic Dehydration as a Method for Supplementing Potato with Unused Chokeberries Phenolics. Food Bioprocess Technol 14, 2231–2247 (2021). https://doi.org/10.1007/s11947-021-02720-0
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DOI: https://doi.org/10.1007/s11947-021-02720-0